Process of producing pure tomato juice



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I "so Patented -.11, 1930 WALTER J. 'KEMP, F KOKOMO, INDIANA.

' PROCESS OF PRODUCING PURE TOMATO JUICE Ho Drawing. Application filed March 23,

Thisinvent'ion relates to the process of producing pure tomato juice for beverage or health purposes, wherein it may or may not be bottledcr canned with suitable flavoring such 5 as salt or the like.

The object of the invention resides in the processing of tomatoes to obtain a pure and clear product injthe form of juice havingthe tomato pulpand fibers incorporated therein 7 10 in the form ofismall particles held in permanent suspension.

A further object of the invention resides in the processing thereof so as to maintain the juice in a homogeneous condition and prevent separation and precipitation of the, solids from the liquid. By means of this process, the minute particles of solids remain in substantially permanent suspension, giving the product a clear and uniform appearancefan d smooth taste? Furthermore, in bottling or canning the juice, there will be no separation or settling'which is of material importance in-the commercial 4 product. r

The process consists in extracting'thejuice of the tomato by compressing the whole .tomato under constant pressure, and forcing the' juice through a straining screen; By constant pressure is meant a pressure or force which is regular and which is exerted upon the material without any beating, stirring 7 or agitation thereof. This step in the process distinguishes from the usual practice of beat.-

. ingor whipping the tomato in a heater, by

means of addles or the like, and expelling the-juice t rough a strainingscreen by cen- "trifugal action and the impact of the whip-,

ping blades After the "juice has been extracted and strained-it is viscolized orhomogehized, by passing it through a homo enizing machine, of the character com'mo y employed in creameries for breaking up fatti sh globules. The homogenizing process withrespectto the tomatojuice acts to break up and disintegrate j' any particles of pulp or fibercarried through the straining screen, and thoroughly incororate such minute solids with the fluid, givit a rich food-like character of high nutritious Yaltfi and with a. maximum of vitamines. T

1928. Serial No. 264,278.

Thus, a thicker and richer product is obtained over the thinner fluid while having all the I characteristics 9i a fluid by reason of the finely divided partlcles of solids which are caused to remain in suspension in the fluid by the homogenizing process. i

, The. next step resides in pasteurizing the homogenized product by passing it through a flash pasteurizer oft he character employed in creameries, which-destroys and eliminates w bacteria in the usual manner, and thereby permittingthe' product to be prepared for bottling or canning.

The resultant product as above stated, when bottled or canned is such that the minute solids consisting of the broken up particles of pulp and fiber will remain in suspension in thefi uid over a long period of time, and are thoroughly incorporated therein so as to be the juice with the particles or pulp andfiher incorporated therewith whereby said parti- 3p 'cles will be broken up and incorporated with the juice in substantially permanent suspension.

2. The process of producing tomato juice,

consisting in extracting'the juicelfrom the 5 tomato by -constant pressure and without agir' tation with strained particles of fiber and pulp includedftherewith, homogenezing the juicewith the particles of pulp and fiber inv be brokenup and incorporated with the uice-in substantially permanent 'suspensiong". andthereafter pasteurizingthe homogenized product bottling and canning purposes.

t In witness whereof, have hereuntoaffixed j WALTER, KEMP:

my signature! rich in vitamines and food properties while 1 colrip'orated there'withwhereby said particles 96 

